A Different Pumpkin Pie
Ingredients
- For the filling ⓘ
- 1 packet, or more, of phyllo pastry (about 12 thin phyllo sheets)
- 2,5-3 pounds pumpkin (about 2-2,5 cups pumpkin pulp puree) ⓘ
- 3/4 cup olive or vegetable oil (my choice olive oil) ⓘ
- 1 teaspoon orange zest ⓘ
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon ⓘ
- 1,5 cups chopped walnuts ⓘ
- 1/4 cup honey ⓘ
- 1/2 cup golden raisins ⓘ
- 6 tablespoons breadcrumbs ⓘ
- 1 tablespoon plus 1 teaspoon sugar ⓘ
- For the syrup ⓘ
- 1/2 cup honey ⓘ
- 1/2 cup sugar ⓘ
Instructions
- Preheat the oven to 350° F.
- Cut off the top of the pumpkin, then cut in halves and remove the seeds.
- In a baking sheet lay the pumpkin halves cut side down, and bake until is tender (about an hour).
- Scoop out the pulp. Put the pumpkin pulp in a strainer, cover and let it to drain overnight.
- Preheat the oven to 350° F.
- Press the pulp to drain any remaining liquid. In a big bowl mix pumpkin pulp, 1/2 cup oil, orange and lemon zest, 1 teaspoon cinnamon, 3 tablespoons breadcrumbs, half quantity of walnuts, 1/2 cup honey and raisins.
- In another bowl mix, the remaining walnuts, 1 tablespoons & 1 teaspoon sugar, 3 tablespoons breadcrumbs, and 1 teaspoon cinnamon (walnut mixture).
- Grease a baking pan with oil and lay one sheet of phyllo, sprinkle on some walnut mixture.
- Lay a second sheet of phyllo, brush it with oil and sprinkle on some of the walnut mixture.
- Continue to do so using the half of phyllo sheets you have (a layer of 6 sheets).
- Then spread the pumpkin filling and repeat laying the remaining phyllo sheets, always sprinkling the walnut mixture on each sheet of phyllo and brushing with oil the second one.
- Just you have finished, trim the phyllo sheets around the baking sheet (if needed) and lightly press the edges.
- Then slightly cut the surface of the pie into pieces and bake for 45 .
- Let the pie to cool.
- In a small saucepan add honey, sugar, 1 teaspoon cinnamon, water and lemon juice. Boil the syrup for 8 .
- Cut the pie into pieces and pour the syrup spoonful by spoonful.
Nutrition & Diet Analysis (per serving)
873
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).